Cured Buffalo Sirloin Roast with Mushroom Jus

by Monica Bennion on February 19, 2014

A rich and hearty recipe, ideal to pair with our flavorful and robust Mountain Selection Zinfandel.

INGREDIENTS
Roast:
6 cups water
6 large garlic cloves, crushed
2 tbsp. kosher salt
2 tbsp. sugar
1 tbsp. allspice berries
4 bay leaves
One 4 1/2 lb. buffalo sirloin roast
Salt and freshly ground pepper
3 tbsp. vegetable oil

Mushroom Jus:
1 oz. dried shiitake mushrooms
4 cups hot water
1 tbsp. extra-virgin olive oil
1/4 cup soy sauce
2 large garlic cloves, crushed

DIRECTIONS
1)  In a large saucepan, combine the water, garlic, salt, sugar, allspice and bay leaves.  Bring to a boil and cook for 2 minutes, then let the brine cool to room temperature.  In a very large bowl, cover the buffalo roast with the brine and refrigerate overnight.

2)  Preheat the oven to 325°F.  Pat the buffalo roast dry with paper towels.  Season with salt and pepper.  In a large skillet, heat the oil until almost smoking.  Add the roast, widest side down, and brown over high heat, about 4 minutes.  Continue cooking, turning, until browned all over, about 10 more minutes.  Transfer to a large roasting pan and cook for about 1 1/2 hours, or until an instant-read thermometer register 120 for very rare.  Let the roast set for 20 minutes.

3)  Put the shiitakes in a bowl and add the hot water.  Cover and let stand until softened, about 20 minutes.  Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems.  Swish the mushrooms in the soaking water to loosen any grit.  Finely chop the mushrooms; reserve the soaking liquid.

4)  Heat the oil in a saucepan.  Add the mushrooms and cook over high heat until starting to brown, about 3 minutes.  Add 2 tbsp. of the soy sauce and the garlic and cook over high heat until the soy sauce evaporates and the mushrooms brown, about 5 minutes.  Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tbsp. of soy sauce and stir well.  Cover and let simmer over low heat until the mushrooms are tender, about 5 minutes.  Season with salt and pepper.

5)  Cut the roast in half across the grain.  Thinly slice each half across the grain.  Arrange the slices on plates and serve with the Mushroom Jus.

NOTE:  Mushroom Jus can be made ahead and refrigerated overnight.  Reheat before serving.

Courtesy of Food & Wine, Contributed by Marcia Kiesel

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: